A spicy sauce kicks these patties up a notch. This recipe makes 2 dozen slider bun sized patties and sauce. These patties are baked and are soft when cooked. They don’t form stiff burgers.
Quinoa
1 cup uncooked quinoa
2 cups water
¼ tsp. vegetable bouillon
Bring water and bouillon to a boil and stir till dissolved. Add quinoa and reduce heat to low. Cover and cook for about 15 minutes, until water is absorbed. Set aside to cool. This gives you 2 cups of cooked quinoa.
Preheat oven to 400 degrees.
In a large bowl, combine:
¼ cup shredded dairy-free cheddar cheese
½ cup dairy-free ricotta cheese
1 medium carrot, grated (about 1 cup) or ½ cup carrot and ½ cup shredded zucchini (squeeze the zucchini to release excess water)
3 tbsp. flour (add up to 1 tbls. more if mixture is too wet)
9 tbsp. JUST liquid egg substitute
2 green onions with white parts
¼ tsp. sugar
¼ tsp. pepper
¼ tsp. ground cumin (this is spicy – if you’re not sure of the heat, add less)
1/8 tsp. garlic powder
2 tbsp. breadcrumbs (Panko crumbs give the filling a little crunch)
½ cup chopped spinach or kale (optional)
Slider buns (optional)
Mix the quinoa together.
Mix all ingredients together well. Add the quinoa (it can be warm) and blend.
Cover your baking sheet with parchment paper.
Drop a large tablespoon of mix onto the sheet. Flatten with spatula.
Prepare your spicy sauce so it can be refrigerated while these cook.
Bake at 400 degrees for 15 minutes. Remove from heat, flip over and bake for 10 – 15 additional minutes. Patties will not be browned but will be cooked through. Serve with sauce on slider buns or on the side.
As an alternative, heat a skillet with a tbsp. of oil over medium heat. Drop the mixture onto hot pan and flatten it out in the pan. Cook till brown on bottom, then flip. These will be crisper, but still soft.
Be careful flipping as, whether baked or fried, these patties are soft. I hold a small flat spatula against one side while lifting with another spatula. These keeps them from squashing when you flip.
NOTE: We prefer not to eat eggs, so I’ve included a substitute. To make these vegan, you can also substitute vegan cheeses. Vegan ricotta could replace the cottage cheese.
SPICY SAUCE
½ cup vegan mayonnaise
2 tsp. horseradish
1 tsp mustard
2 tsp. ketchup
1 tsp. white vinegar
1 tsp. lemon juice
¼ tsp. sugar
1 tsp. cayenne pepper (spicy, adjust amount as needed)
Combine all ingredients and mix well until blended. Cover and refrigerate for ½ hour before serving.
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